Avantgarde Jazz festival - Maistra

Ali, oni kojima je ručak s ribom ili mesom ipak „svetinja“, moći će se
prepustiti svojim užitcima.
Večera je kraljica.
A večera donosi novi pogled na međunarodnu kuhinju s, kako već
rekosmo, kreativnom intervencijom kuhara i gostiju. A u kojem se
smjeru očekuje intervencija, pokazuju nam naputci, misli poznatih
umjetnika, filozofa, državnika... Primjerice, toplo predjelo Carbonara
ravioli (ravioli alla carbonara) vezuje se uz misao Pabla Picassa koji
jednom reče: „Počeo sam s jednom idejom, ali na kraju je izišlo nešto
drugo.“ Možemo samo nagađati na što je konkretno slavni slikar mislio,
ali znamo na što je mislila Priska Thuring, chefica kuhinje za cijeli
Lone.
„Taj mi se citat učinio prikladnim, jer je i samo jelo nastalo tako
nekako. Najprije sam imala jednu ideju, ali kako se jelo počelo
pripremati, iskušavati i dorađivati - ispalo je i carbonara i ravioli, ali
drukčije nego što je bila prvotna zamisao. Dobili smo zanimljivo jelo,
a gostima ćemo prepustiti da procijene koja je bila prvotna zamisao,
prema onome kako jelo sada izgleda.“
Prema Priskinim smionim i uspješnim idejama, nastao je tako cijeli
niz jela sa svih kontinenata koje prate citati Leonarda, Michelangela,
Matiessea, Gaudija, Homera, Rembrandta...
the time of the Roman Empire was valued as one of the three best
oils in the empire. Besides the salads, the offer will also contain pasta
prepared in the most varied ways. The philosphy is clear - do not
waste a lot of time for lunch and do not burden the body with heavy
food in order to be able to perform daily activities freely.
Of course, those who consider lunch with fish or meat as “sacred” will
be able to indulge their pleasure.
Dinner is the Queen.
Piše | Text by: Damir Konestra
And dinner provides an innovative view of international cuisine with,
as it was already mentioned, the creative intervention by the chefs
and the guests. The direction of the interventions is indicated by the
notes and thoughts by the famous artists, philosophers, statesmen…
For instance, the warm hors-d’oeuvre Carbonara Ravioli (Ravioli alla
Carbonara) is related to the thought by Pable Picasso, who once said:
“I begin with an idea, and then it becomes something else”. We can
only guess what the famous painter meant, but we do know what
Priska Thuring, the chef of the kitchen for the entire Lone, meant:
“This quote seemed appropriate, because that was roughly the way
the dish itself emerged. First I had an idea, but as the dish was being
prepared, tasted and finalized - it turned out to be carbonara and
ravioli, but different than the original idea. We got an interesting dish,
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